Traditional Belgian Potato Croquettes

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Boil the potatoes in salted water, drain thoroughly and return briefly to the hot pan to steam dry.

Ingredients quick view

2 pounds floury potatoes

2 egg yolks

2 tablespoons butter

1/4 teaspoon nutmeg

Salt and white pepper

1/2 cup flour

2 eggs, beaten

1 1/2 cups fine breadcrumbs

Neutral oil for deep-frying

Dry potatoes and a chilled mixture prevent bursting.

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